Healthy Mango Cupcakes Recipe | Sharny and Julius
January 24, 2015

Healthy Mango Cupcakes Recipe

Cupcake Ingredients:
  • 4 eggs
  • 1/3 cup coconut nectar
  • ½ tablespoons apple cidervinegar
  • 1 tablespoon vanilla extract
  • ¼ cup coconut milk
  • 1/3 cup coconut oil
  • 1 cup of mango chunks
  • ½ cup coconut flour
  • 2 teaspoons Baking powder
  • Pinch of sea salt
Icing Ingredients:
  • 4 fresh pitted dates
  • 2 ripe avocados
  • 1 cup mango squares
  • 1 teaspoon vanilla extract
  • 1/3 cup raw cacao powder
  • Pinch of sea salt
Icing Instructions:
  1. Combine all the ingredients in a blender for 30 seconds until smooth and creamy allow to set in fridge when you make the cupcakes.
Cupcake Instructions:
  1. Preheat the oven to 180C separate 4 egg yolks and whites.
  2. Beat the egg whites until smooth and set aside.
  3. In the food processor, blend the egg yolks with 1/3 cup of raw coconut nectar, ½ tablespoon of apple cider vinegar, 1½ tablespoon of vanilla extract, and ¼ cup of coconut milk.
  4. Slowly drizzle in 1/3 cup of coconut oil in the last minute of blending.
  5. Add a cup of defrosted mango chunks and blend until completely smooth.
  6. Fold the mixture from the food processor into the egg whites making sure there are no lumps.
  7. Sift 1/3 cup of coconut flour, 2 teaspoon of baking soda, and a good pinch of salt into the mixture and stir until it is smooth again.
  8. Evenly divide the batter among the muffin cups, smoothing the tops with the back of a spatula if necessary.
  9. Bake until a toothpick comes out clean in the centre and the cupcakes are firm to the touch, about 25 to 30 minutes.
  10. Let cool completely before you add the icing.

This recipe comes from Healthy Junk, get your copy here.

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